Save Pimento Cheese-Stuffed Grilled Cheese is a luscious take on a childhood favorite, filled with tangy homemade pimento cheese and grilled to crisp golden perfection. Whenever I make these for lunch, the kitchen fills with the nostalgic aroma of buttery bread, and nobody can resist the gooey cheese pull.
Every time I make these sandwiches for friends or family, the tray empties faster than any other lunch. The buttery crunch and melty filling always spark happy memories of cozy weekends.
Ingredients
- Sharp cheddar cheese: finely grated for bold flavor and smooth melting choose a block for the best taste
- Cream cheese: brings creamy tang and body make sure it is fully softened for easy mixing
- Mayonnaise: creates a velvety texture and slight richness use real mayonnaise for classic taste
- Jarred pimentos: provide signature sweet tang and lovely color choose whole pimentos and chop for freshness
- Garlic powder: layers savory notes check for freshness to avoid bitterness
- Smoked paprika: adds subtle smokiness Spanish smoked paprika offers deeper flavor
- Cayenne pepper: for optional heat adjust to personal spice preference
- Salt and black pepper: essential to balance all the flavors use freshly ground black pepper
- Sturdy white or country bread: holds up to the gooey filling pick a thick sliced loaf for best crunch
- Unsalted butter: ensures golden crispness and flavor soften to room temperature for easy spreading
- Tip: Look for cheese that is freshly shredded at home and bread that is firm with a good crust for the most satisfying texture.
Instructions
- Make the Pimento Cheese:
- In a medium mixing bowl combine grated cheddar cream cheese mayonnaise chopped pimentos garlic powder smoked paprika cayenne pepper salt and black pepper. Stir slowly and thoroughly until everything is smooth and evenly combined making sure there are no lumps of cream cheese. This is the creamy heart of your sandwich and mixing well ensures every bite is flavorful.
- Prepare the Bread:
- Lay out all eight slices of bread on your work surface. Spread a generous thick layer of pimento cheese mixture onto four of the slices spreading edge to edge. Top with the remaining four slices to form closed sandwiches pressing them slightly so the filling is evenly distributed.
- Butter the Sandwiches:
- Use a butter knife or spatula to evenly coat the outside of each sandwich on both sides with softened butter. Make sure to reach the corners so every part browns beautifully during grilling.
- Toast and Grill:
- Preheat your skillet or griddle over medium heat for two to three minutes. Place the sandwiches in the hot skillet without crowding them. Cook for about three to four minutes on the first side pressing gently with a spatula until the bread turns deep golden and crisp. Flip each sandwich carefully and grill the second side until golden and the cheese inside is melting.
- Finish and Serve:
- Remove grilled sandwiches from the skillet and allow them to rest for one to two minutes. This helps the cheese set slightly and prevents burns from biting into hot filling. Slice each sandwich in half with a bread knife and serve while still warm and gooey with your favorite soup or a crisp green salad.
Save My favorite part is the first crunchy bite when the buttered bread meets the tangy creamy filling. My kids love to help mix the pimento cheese and always insist on getting the crispiest piece.
Storage Tips
Leftover pimento cheese can be stored in the fridge covered tightly for four to five days. If you have pre-assembled sandwiches cook only when ready to serve for the best crunch. Cooked sandwiches can be reheated in a dry skillet to crisp them back up.
Ingredient Substitutions
Try Monterey Jack or Pepper Jack for a milder or spicier twist on the filling. Greek yogurt can replace some of the mayonnaise for lighter sandwiches. For gluten free use sturdy gluten free sandwich bread.
Serving Suggestions
Pair with classic tomato soup or gazpacho for a comforting meal. Serve with a dill pickle spear and a handful of kettle chips for a simple lunch plate. These sandwiches are also great cut into quarters for party appetizers.
Southern Roots
Pimento cheese is a Southern staple often called the caviar of the South. It is beloved for its creamy tang and versatility. Grilling it into a sandwich turns it into pure comfort food while letting the cheese shine.
Seasonal Adaptations
Fresh summer tomatoes or spicy arugula can be added before grilling for a seasonal twist. Roast red peppers work as a swap for pimentos when fresh is in season. Warm up winter meals with hot sauce or extra smoked paprika for deeper flavor.
Success Stories
I once served these at a game night and everyone kept raving about the filling. My sister now makes a double batch for her kids lunches every week because they never get tired of it.
Freezer Meal Conversion
You can freeze assembled ungrilled sandwiches tightly wrapped. Defrost and grill directly from the fridge for a quick hot lunch with no mess. The pimento cheese itself freezes well if tightly packed just stir before spreading.
Save Enjoy Pimento Cheese-Stuffed Grilled Cheese at its crispiest for comfort in every bite. This is sure to become a lunchtime favorite for the whole family.
Recipe Guide
- → What type of bread works best?
Sturdy white or country bread holds up well to grilling and offers the best texture for a golden finish.
- → Can I make it spicier?
Add extra cayenne pepper or a dash of hot sauce to the pimento cheese mixture for extra heat.
- → Are there variations I can try?
Include sliced bacon, pickles, or tomatoes for additional flavor and crunch. Each twist adds unique character.
- → What is the best cheese to use?
Sharp cheddar delivers bold flavor, while cream cheese adds smooth richness to the pimento cheese filling.
- → How do I achieve a crisp crust?
Butter the outside of each sandwich generously and press gently as you grill for a perfectly golden, crisp exterior.
- → How should I serve it?
Enjoy warm with tomato soup or a fresh salad for a cozy lunch or snack.